Transport your taste buds to the Mediterranean with this vibrant Greek Salad With Shrimp! The hearty ancient grain Kamut adds wonderful nutty flavor and chewy texture, perfectly complementing the succulent shrimp and crisp vegetables. The combination of fresh herbs, tangy feta, and zesty dressing creates a refreshing yet satisfying meal that's both nutritious and impressive. Perfect for summer gatherings or meal prep, this salad delivers authentic Greek flavors with a protein-packed twist that will leave everyone asking for seconds. Make the Kamut ahead of time for an even quicker assembly when you're ready to serve! - Claude
Ingredients
3 quarts water
1 cup uncooked Kamut berries (such as Bob's Red Mill), soaked overnight and drained
1 tablespoon plus 1 teaspoon kosher salt, divided
1/3 cup red wine vinegar
1/3 cup extra-virgin olive oil
1 large garlic clove, finely grated
1/2 teaspoon Louisiana-style hot sauce
12 ounces peeled and deveined cooked large shrimp
6 small Persian cucumbers, thinly sliced (about 2 1/2 cups)
12 sweet mini peppers, stemmed, seeded, and cut into bite-size pieces (about 1 3/4 cups)
8 small round tomatoes (such as Campari), cut into wedges (about 3 cups)
1 small red onion, thinly sliced (about 1 3/4 cups)
1/2 teaspoon black pepper
4 ounces feta cheese, crumbled into large chunks (about 1 cup)
1 cup loosely packed fresh mint leaves
1 cup loosely packed fresh basil leaves
Directions
Bring 3 quarts water to a boil in a large saucepan over high.
Add Kamut and 1 tablespoon salt.
Reduce heat to medium-high; simmer, stirring occasionally, until Kamut is puffed and tender but slightly chewy, 1 hour to 1 hour and 15 minutes.
Drain and spread in an even layer on a large baking sheet.
Let cool 15 minutes.
While Kamut cooks, whisk together vinegar, oil, garlic, and hot sauce in a large bowl.
Add shrimp, cucumbers, and mini peppers; toss well.
Cover and refrigerate up to 30 minutes.
Add cooled Kamut, tomatoes, and onion to shrimp mixture.
Season with black pepper and remaining 1 teaspoon salt; toss well.
Gently fold in feta, mint, and basil just before serving.
Make ahead: Kamut can be made 2 days ahead and refrigerated in an airtight container.
Servings
Serves 4 - 6 as a main dish
Nutrition Facts
Nutrition Per Serving (based on 6 servings) - Calories: 310; Total Fat: 18g (Saturated Fat: 4g); Cholesterol: 95mg; Sodium: 650mg; Total Carbohydrates: 25g (Dietary Fiber: 5g, Sugars: 6g); Protein: 17g
*Nutrition information is provided as a general estimate only and may not be accurate. Variations may occur based on ingredient brands and preparation methods. Nutrient information is not available for all ingredients. Nutrition information is based on available nutrient data.